“A friend traded me this recipe for my oxtail split-pea soup. I've got to say, for a quick and easy recipe (less than an hour to table), it really packs a wallop! The use of spicy sausage is key here, as well as the fennel seed, dill seed, and fresh dill, and using canned beets makes it *so* much less work than it would be otherwise. I think maybe I got the better part of the trade....”

Ingredients Nutrition


  1. In a large saucepan over medium-high, heat oil. Add onion and cook until just starting to brown, 3 to 5 minutes.
  2. Add sausage and cook, breaking it up, until lightly browned, 3 to 5 minutes.
  3. Add fennel and dill seeds and cook for another 30 seconds.
  4. Add stock and bring to a simmer.
  5. While stock heats, fit a food processor with the large grating attachment. Grate the beets. Add beets and any liquid in the processor to the pan. Bring to a simmer and cook for 5 minutes.
  6. Season with salt and pepper, to taste.
  7. Ladle into bowls and served topped with sour cream and dill.

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